If you had to pick one SV + Egg Cook - what would it be?

kthacher

I have the opportunity to borrow a SV unit, and it has my curiousity up.  Would like to give this technique a try.  For the experienced out there, what cook would you start with, if you had to pick just one.  Thanks.

The Cen-Tex Smoker

Nm. Was on my phone and misread your post. 

The Cen-Tex Smoker

short ribs are really fun. Like 132 for 48 hours. 

DMW

Are you asking if you had to choose sv OR egg, which would it be?

Or, are you asking if you had to choose one thing to cook that involved both sv & egg, which would it be?

kirkiver

There are so many, but one of my family's favorite is 2 inch thick slice of pot roast ( chuck roast ) seasoned, cooked at 135 for 56 hours... remove pat dry, and sear on egg... yields a tender medium rare pot roast with lots of flavor, from a cheap cut of meat. what makes it soo good is that the length of the cooking time breaks down the connective tissue  and collagen, with out melting the fat. so you get this well marbled fat filled cut of beef, that is tender and medium rare. I use the liquid from the bag to make gravy for the potatoes and veges... its the best pot roast you will ever have.

Canugghead

DMW said:

Are you asking if you had to choose sv OR egg, which would it be?

Or, are you asking if you had to choose one thing to cook that involved both sv & egg, which would it be?

Let me guess, are you in IT and need to make sure you understand the specs clearly 
This classic comes to mind 

SGH

Some of the best chicken breasts that I have ever ate were SV'd then seard on the egg by @Thatgrimguy. Thus I vote chicken breasts. It's cheap and you ain't out nothing if you mess up. 

DMW

Canugghead said:

DMW said:

Are you asking if you had to choose sv OR egg, which would it be?

Or, are you asking if you had to choose one thing to cook that involved both sv & egg, which would it be?

Let me guess, are you in IT and need to make sure you understand the specs clearly 
This classic comes to mind 

That could have been prevented if the RFP had been properly written.

The Cen-Tex Smoker

I've got this going right now. It's really good. Works with beef too. 

kthacher

DMW said:

Are you asking if you had to choose sv OR egg, which would it be?

Or, are you asking if you had to choose one thing to cook that involved both sv & egg, which would it be?

A cook involving both sv and the egg.

gmbbs

I've got a tri-tip SV'ing right now. Big fan of the sous vide Tri-tip then a good sear on the egg.

Helmet

I agree with @gmbbs I've done a lot of things sous vide but recently got around to doing a tri-tip and I was absolutely blown away by how great it came out. 131 for 12 hours, then into the fridge overnight (I wasn't ready to eat it yet), then back in the SV @131 to heat up and seared. It was amazingly tender. Another new favorite is swordfish SV (127 for 35 minutes) and then blackened. best swordfish I've ever had. 

pgprescott

DMW said:

Canugghead said:

DMW said:

Are you asking if you had to choose sv OR egg, which would it be?

Or, are you asking if you had to choose one thing to cook that involved both sv & egg, which would it be?

Let me guess, are you in IT and need to make sure you understand the specs clearly 
This classic comes to mind 

That could have been prevented if the RFP had been properly written.

oh, you wanted the track laid so it could be navigated. Why didn't you say so? Sure we can fix that for about 100k

Raymont

I would recommend (2) filet's. Cook one SV/sear and the other don't SV and just cook on the egg. That way you can compare and see if you like it. 

td66snrf

The Cen-Tex Smoker said:

short ribs are really fun. Like 132 for 48 hours. 

I agree with  @TheCen-TexSmoker. Short ribs are excellent sv'd. I don't know if I'd bother firing up the egg just to give em grill marks.

DMW

td66snrf said:

The Cen-Tex Smoker said:

short ribs are really fun. Like 132 for 48 hours. 

I agree with  @TheCen-TexSmoker. Short ribs are excellent sv'd. I don't know if I'd bother firing up the egg just to give em grill marks.

Skip the egg and heat up some oil. Flash fried sv short ribs are amazing.

gmbbs

I agree with Gabby Johnson. 

Spring Chicken

I had already made up my mind to cook a really nice steak as my first SV cook. I made a little video of it.

https://www.youtube.com/watch?v=YsuRcRvUn9s

I think steak would be my first choice.  I've since done chicken, ribs, pork chops, and two brisket flats, one for 48 hours and the most recent for 72 hours.  The 72 hour brisket was better.  Here's the link to the video:  

https://www.youtube.com/watch?v=R2901T_t15E

Thanks to a bunch of Egghead Friends, I learned a lot about SV Briskets and I will definitely employ my new knowledge on the next one.

Let us know what you think of it.

Spring "Sous Vide Egghead" Chicken
Spring Texas USA

allsid

gmbbs said:

I've got a tri-tip SV'ing right now. Big fan of the sous vide Tri-tip then a good sear on the egg.

Tri Tip is da bomb for sure done SV.

Also consider large diver scallops. For some reason, they get dangerously sweet. Same thing with carrots. Carrots, butter, dill- Yum!